For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the greens and persimmons. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add dates and nuts to each plate. Drizzle with the remaining vinaigrette, and sprinkle with crumbled blue cheese, if desired.

Persimmons are of the genus Diospyros, which is Greek for “divine food” or “fruit of the gods.” And they truly are. Before eating persimmons, be sure you can differentiate between Hachiya and Fuyu varieties. Hachiya persimmons are heart-shaped and often sport black streaks. They must be very, very soft before eating. When ripe, a Hachiya will have nearly translucent skin that feels as if it’s filled with water. Peel away the skin and you’ll discover a gorgeous coral flesh as thick and sweet as marmalade with flavors of mango, apricot and cinnamon. Never eat a hard Hachiya persimmon — they taste like green bananas.

Fuyu persimmons are squat and tomato-shaped and can be eaten hard or soft. Look for deeply colored fruits without blemishes. You can eat a Fuyu just like an apple, skin and all. Though less sweet than Hachiyas, Fuyus have a lovely spice flavor and crisp texture.

Soft Hachiya persimmons are good for baking in muffins, breads, and cakes. They can also be puréed and used as sauce for ice cream, oatmeal or waffles. Hard Fuyus are best tossed in salads and salsas and pair particularly well with bitter and acidic foods such as endive, escarole and mustard or citrus-based vinaigrettes.

San Diego food writer Susan Russo is the creator of the Food Blogga website (foodblogga.blogspot.com